2 tbsp olive oil
150g fresh lasagne sheets (broken into thirds)
200g mozzarella cheese (grated)
1 can crushed tomatoes
1 cup ricotta cheese
1 baby marrow (sliced)
1 red pepper (seeded and chopped)
1 onion (chopped)
3 cloves garlic (chopped)
salt and black pepper
fresh basil leaves, for garnish
Heat oil in deep frying pan and add baby marrow, pepper, onion, garlic and salt. Cook for 6 minutes while stirring.
Reduce heat to low and stir in tomatoes. Add lasagne sheet pieces to the sauce, making sure that each piece is partially submerged. Cover the pan and cook on low for 15 minutes until pieces are almost al dente.
Dollop ricotta all over the pieces, then sprinkle mozzarella over ricotta.
Cover and cook for 10 minutes or until cheese melts. Sprinkle with ¼ tsp black pepper and garnish with basil.
Cooks in: 30 minutes
Pairs well with Survivor Chenin Blanc.